This salad strikes a perfect balance of flavors and textures: earthy beets, crisp greens, and a tangy dressing. It’s quick to assemble, visually stunning, and naturally nutritious. Whether you’re serving it for a casual lunch or a special dinner, it always feels fresh and refined.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh arugula
Cooked beets (roasted or boiled)
Goat cheese or feta cheese
Walnuts or pecans
Olive oil
Balsamic vinegar
Salt
Black pepper
Directions
Wash and dry the arugula thoroughly and place it in a large salad bowl.
Slice or cube the cooked beets and add them to the bowl.
Sprinkle the cheese and nuts evenly over the salad.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
Drizzle the dressing over the salad just before serving.
Toss gently to combine and serve immediately.
Servings and timing
This recipe serves 4 people as a side salad. Preparation time is about 10 minutes if using pre-cooked beets. If cooking beets from scratch, allow an additional 40 to 60 minutes.
Variations
You can add sliced apples or pears for extra sweetness, or include avocado for creaminess. Swap walnuts for almonds or pistachios for a different crunch. A citrus vinaigrette can replace balsamic for a brighter flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, keep the dressing separate and add it just before serving. This salad is not suitable for reheating.
FAQs
Can I use canned beets?
Yes, canned beets work well. Just drain and pat them dry before adding to the salad.
Is this salad served warm or cold?
It’s typically served cold or at room temperature, but warm beets can also be used.
What cheese works best?
Goat cheese is classic, but feta or blue cheese are great alternatives.
Can I make this salad ahead of time?
You can prep the ingredients in advance, but assemble and dress the salad just before serving.
Is arugula very spicy?
Arugula has a mild peppery flavor that balances well with sweet beets.
Can I make it vegan?
Yes, simply omit the cheese or use a plant-based alternative.
What dressing pairs best with this salad?
Balsamic vinaigrette is traditional, but lemon vinaigrette also works well.
Are roasted beets better than boiled?
Roasted beets have a deeper, sweeter flavor, but both methods are delicious.
Can I add protein to this salad?
Grilled chicken, salmon, or chickpeas make excellent additions.
Is this salad healthy?
Yes, it’s rich in vitamins, antioxidants, and healthy fats.
Conclusion
Arugula Beet Salad is a timeless recipe that combines simplicity with bold, natural flavors. Easy to prepare and endlessly adaptable, it’s a reliable dish that brings color, freshness, and balance to any table.
Arugula Beet Salad is a fresh and vibrant salad made with peppery arugula, sweet beets, creamy cheese, and crunchy nuts, all tossed in a light balsamic vinaigrette. It’s perfect as a side dish, starter, or light main course.
Ingredients
4 cups fresh arugula
2 cups cooked beets, sliced or cubed
1/2 cup crumbled goat cheese or feta cheese
1/3 cup walnuts or pecans, toasted
3 tablespoons olive oil
1.5 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Wash and dry the arugula thoroughly and place it in a large salad bowl.
Slice or cube the cooked beets and add them to the bowl with arugula.
Sprinkle the goat cheese and toasted nuts evenly over the salad.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad just before serving.
Toss gently to combine and serve immediately.
Notes
Use roasted beets for a deeper flavor or boiled beets for a softer texture.Substitute goat cheese with feta, blue cheese, or a vegan cheese alternative.For added sweetness, toss in sliced apples or pears.Keep the dressing separate if storing to maintain freshness.To make the salad vegan, omit cheese or use a plant-based cheese.
